Workshop on Applied Ayurveda Dietary Regimens (As part of the Certificate Course in Basic Principles of Ayurveda Dietary Regimens)
A one-day hands-on workshop titled “Application of Ayurveda Dietary Principles in Meal Preparation” was successfully conducted on 24th January 2026 (Saturday) from 9.00 a.m. to 3.30 p.m. as a component of the Certificate Course in Basic Principles of Ayurveda Dietary Regimens.
The workshop was organized with the objective of strengthening experiential learning and evaluating students’ ability to apply classical Ayurveda dietary principles in practical settings. The program emphasized the application of concepts such as Tridosha, Agni, Prakriti, Ritu, Ahara Sanskarana Vidhi, Viruddha Ahara and Pathya–Apathya in meal planning and preparation.
The workshop featured a series of demonstrations and discussions conducted by invited resource persons. Mr. Dilrukshan Dabare and his team from Green Chef Academy, contributed their expertise through practical demonstrations emphasizing the application of healthy dietary principles in meal preparation. Academic guidance and demonstrations were provided by Dr. M. W. S. J. Kumari – Senior Lecturer, Department of Basic Principles, Ayurveda Anatomy and Physiology, Prof. S. P. Molligoda – Head of the Department of Basic Principles, Ayurveda Anatomy and Physiology and Prof. P. R. Waratenne – Associate Professor, Department of Basic Principles, Ayurveda Anatomy and Physiology. The sessions focused on the practical application of classical Ayurveda principles related to the diet, preparation techniques and their relevance to professional practice. In addition to the resource persons, Dr. Sasika Palathirathne, a Probationary Lecturer of the same Department, was actively involved in the workshop activities. Throughout the workshop, students actively participated in discussions, demonstrated teamwork and justified food selection and preparation based on Ayurveda dietary principles. The workshop effectively bridged theoretical knowledge with practical application.
Overall, the workshop enhanced students’ practical understanding of Ayurveda dietary principles, improved their ability to design individualized and season-based diet plans and strengthened their analytical, communication and presentation skills, thereby contributing significantly to their professional competence in Ayurveda dietary practice.
The workshop was coordinated by Dr. Sahani Weerasekara, Course Coordinator, Certificate Course in Basic Principles of Ayurveda Dietary Regimens and was successfully held with the supervision and guidance of Prof. Pathirage Kamal Perera, the Dean – Faculty of Indigenous Medicine and Prof. SP Molligoda, Head of the Department of Basic Principles, Ayurveda Anatomy and Physiology, Faculty of Indigenous Medicine, University of Colombo.
